Menu
"TAKE A LOOK IN YOUR BACK GARDEN
Often, that's where you'll find the best food"
Lunch special
from 3 courses | € 35,00 | Suggestion of the week
In addition to our à la carte dishes and the Chef's menu, we serve a Lunch Special which varies weekly.
Our lunch special is served per table and consists of 3, 4 or 5 course menu.
Lunch special
from 3 courses | € 35,00 | Suggestion of the week
In addition to our à la carte dishes and the Chef's menu, we serve a Lunch Special which varies weekly.
Our lunch special is served per table and consists of 3, 4 or 5 course menu.
MENU
STUFFED QUAIL | griled | salad of cauliflower | autum truffle
SOLO | with shirmps | croûte of parsley | flan and sauce made from mushrooms *
RAY WING | from the plancha |beurre noisette of capers | samphire | sweet potatoe
CHEESE | from Michel van Tricht **
MANDARIN | Manjari chocolate | confit ginger | sorbet of mandarin
3 course 35.00| wine pairing 20.00
4 course 45.00| wine pairing 25.00
5 course 55.00| wine pariing 30.00
CHEF'S MENU
4 to 8 courses | from € 75
Apart from our à la carte menu, we also serve a regularly changing set menu for both lunch and dinner, composed of fresh daily produce. The set menus are only served per table, in 4 to 8 courses.
CHEF'S MENU
4 to 8 courses | from € 75
Apart from our à la carte menu, we also serve a regularly changing set menu for both lunch and dinner, composed of fresh daily produce. The set menus are only served per table, in 4 to 8 courses.
CANADIAN LOBSTER | salad | smoked eel | sabayon of champagne
HALIBUT | unripe mango | artichokes | butter gravy
LANGOUSTINES | from the plancha | tartare | fennel | pumpkin | gravy
RAVIOLI | spinach | ricotta | sauce of morel *
IBERICO CHEEK | braised | sweetbread | sunroot **
BRESSE PIGEON | prepared on the rôtissoire | pastry with confit pigeon | abricot | gravy
CHEESE | served from the trolley | selected by maître-fromager Michel van Tricht
BLOOD ORANGE | tartlet | valrhona chocolat | sorbet blood orange
115.00 8 course
105.00 7 course (without **)
95.00 6 course (without */**)
85.00 5 course Lobster|Halibut|Prawns|Pigeon|Blood orange
The chef's menu is only served per table.
à la carte
your own selection from the starters/main courses/desserts
Discover our à la carte menu and compose your dinner from our starters, main courses and desserts.
à la carte
your own selection from the starters/main courses/desserts
Discover our à la carte menu and compose your dinner from our starters, main courses and desserts.
Starters
32.50 | DUCK Duck served as cannelloni, chutney of quinche and a roasted crème made from the liver |
34.00 | SCALLOPS Scallops with different structures of cauliflower and truffle |
35.00 | LOBSTER Lobster with candied grapefruits, a crunch made of chorizo and fermented garlic |
Main courses
46.50 | PRAWNS Prawn-tails with fennel, gnochi’s of tarragon and a gravy made of prawns |
47.00 | VEAL Saddle of veal from Peter’s Farm, braissed cheek of veal, with parsnip and a sauce made from red wine and clove |
38.00 | PIGEON D’ANJOU Pigeon prepared on the rôtissoire, with ravioli’s of the liver, parsnip and a grave made from mushrooms
|
Desserts
20.00 | CRÊPES SUZETTE Crêpes prepared at your table with orange, Grand Marnier and vanilla ice cream |
19.00 | CHOCOLATE Moëlleux of Valrhona chocolate, poached pear, with ice-cream made of star anise |
20.00 | CHEESE Selection of cheeses from maître-fromager Michel van Tricht served from the cheese trolley |
